North India, the land of kings and a thousand temples, invites you to experience a unique enchantment. Its majestic palaces, sparkling jewels, colourful saris and varied cuisine fascinate many a visitor. Just like its sumptuous architectural heritage, North Indian cuisine is also very rich. Creamy in character, ghee, milk, cream and paneer are used extensively in its preparations, replacing coconut milk, which is popular in South India. Thicker sauces, known as curries in the West, add a pleasant flavour to dishes. Derived from the Tamil word ‘kari’ meaning ‘thick, spicy sauce’, the term curry is an Anglicism used by the English to designate a spicy dish. As a source of inspiration, the spicy dishes of colonial India conquered tables the world over. From the Maharajas, Yaksha curry? With its woody, aniseed notes, cumin and fennel provide a delicious balance to this blend of North Indian spices. One bite of this curry is like a magical journey to the land of the Maharajas.